I have another great dish that I will share all the details about. Its a duck breast rubbed with ground fresh fennel seed served with sweet potato puree, fennelkraut, blackberry duck reduction and blackberries.

Did your wife tell you that you can't copyright an ingredient list only the method can be yours?

I have to say, although I'm sure it is a taste sensation, its far too high in fat to be a trend these days. Isn't there some outcry about force feeding the geese to fatten up their livers too?

BT, have you been poking food at "our" geese again????

The only thing that has a trademark on it is the name. The ingredient list is not copywritten. As far as the trend, I'm not expecting it to become a trend just a great dish made from foie gras. yes, there is an outcry on how foie is produced but until there is a national ban on foie I will be using it.

My Favorite dinner to cook would be Lamb Wellington, made with duxelle filling and a red zinfandel reduction au jus, Next would be potatoes [Yukon gold] Au Gratin made with Gruyere cheese. For vegetables fresh baby snow peas and pearl onions in a light cream sauce. And for desert ricotta cheesecake topped with a slice of spumoni and fresh strawberries. Since I just stopped dreaming make that meatloaf , mashed potatoes, peas and a slice of apple pie. mysterychef